*  Exported from  MasterCook  *

                              Duck Pastrami

Recipe By     : Emeril Lagasse
Serving Size  : 1    Preparation Time :0:00
Categories    : Meats                            Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    black peppercorns
   3      teaspoons     dried thyme
   3                    bay leaves -- crushed
   1      teaspoon      whole cloves
   2      tablespoons   garlic -- minced
   1      teaspoon      whole juniper berries
     1/3  cup           crushed juniper berries
   4      cups          water
     1/2  cup           light brown sugar -- packed
     1/2  cup           kosher salt
   1                    duck breast, boneless, split ~2.25
lbs
     1/4  cup           coarsely ground pepper

In a small mixing bowl, combine the peppercorns, thyme, bay
leaves, cloves, garlic, and whole juniper berries. In a
saucepan, over medium heat, combine the water, brown sugar
and salt. 

Bring to a boil and stir to dissolve the sugar and salt. 
Remove from the heat and add dry spice mixture and steep for 1 hour. 
Place the duck breast in a glass or plastic container. 
Pour the seasoned brine to cover the breasts completely. 

Cover and refrigerate for 48 hours, turning the breasts a couple of
times. Remove the duck breasts from the brine and rinse
thoroughly with cool water. Pat dry with a towel. Preheat
the oven (smoker) to 250 degrees. Combine the crushed
juniper berries and ground black pepper in a small bowl.
Using the palm and heel of your hands, press 2/3 of the
berry and pepper mixture into the underside of the breasts.
Press the remaining mixture onto the skin side. Place the
breasts, skin side down, on a rack in a roasting pan iIn
smoker) and roast for 1 hour. Remove and let cool for 30
minutes. Wrap the breasts tightly in plastic wrap and place
in an airtight container. Store in the refrigerator for at
least 1 week before using. 

To serve, remove the meat and slice thin.

He serves this on french bread with provolone, mustard and
onion marmalade.

